Duck and Shiitake risotto

Duck & shiitake risotto

Photography by Ben Dearnley

Ingredients (serves 4)

2 tbs olive oil

1 onion, fi nely chopped

2 garlic cloves, chopped

150g fresh shiitake mushrooms

350g arborio rice

1.2L chicken stock

1/4 cup (60ml) Chinese rice wine* (shaohsing)

2 tbs kecap manis (Indonesian sweet soy sauce)*

1 tsp sesame oil

1 Chinese barbecued duck*, meat roughly chopped

1 bunch steamed baby bok choy*

Method

Preheat oven to 200°C. Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened. Add shiitakes and rice, and stir for a further minute. Add stock and wine, bring to the boil, then transfer to a large greased baking dish. Cover with foil and bake for 20-25 minutes. Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed. Roughly chop bok choy, stir in and serve.